Turkey Pesto Meatballs and Orecchiette

Turkey Pesto Meatballs and Orecchiette combine bright basil pesto with tender turkey meatballs and toothsome orecchiette for a comforting weeknight meal that looks and tastes like you spent hours on it. You get herbaceous, garlicky flavor, juicy meatballs, and a broth that clings to the pasta for satisfying mouthfeel. This dish cooks quickly, cleans up easily, and keeps well for meals all week. If you want a lighter, herb-forward dinner, this recipe delivers. For another simple, herby main to rotate into your menu, try baked cod with lemon and fresh herbs which pairs well with the same bright flavors.

Why Make Turkey Pesto Meatballs and Orecchiette

You make this dish because it saves time without sacrificing flavor. The turkey forms moist meatballs when you add pesto and panko, and roasting gives them a golden crust quickly.

You make this for healthy comfort. Turkey keeps fat lower than red meat, and zucchini adds volume and nutrients while keeping calories in check.

You make this for versatility and value. You can swap broth, change the pasta, or turn leftovers into sandwiches. In addition, the recipe stretches ingredients across multiple meals, which saves money.

How to Make Turkey Pesto Meatballs and Orecchiette

First, you mix turkey, breadcrumbs, pesto, half the garlic, parmesan, egg, water, and seasonings until they just come together. Then you shape the mixture into even meatballs so they cook uniformly. Roasting on a single sheet pan produces caramelized edges while keeping cleanup simple.

Next, you toss zucchini with oil and roast it alongside the meatballs so the vegetables pick up the same roast flavor. Meanwhile, you cook the orecchiette and prepare a light pesto-broth in the empty pot. Finally, you combine pasta, meatballs, zucchini, and broth, tossing briefly so the pesto coats everything and the pasta picks up the silky liquid. The result tastes fresh, garlicky, and balanced.

Ingredients

For the meatballs:

• 1 pound ground turkey
• 1/2 cup panko or another plain, dry breadcrumb
• 1/4 cup basil pesto (from the 1 cup), divided
• 2 garlic cloves, minced (use half here)
• 2 tablespoons grated parmesan, plus more to serve
• 1 tablespoon water
• Kosher salt
• Freshly ground black pepper
• 1 large egg

For the vegetables and pasta:

• 1 pound zucchini or summer squash, sliced into 1/4 inch half-moons
• 1 pound dried orecchiette
• 2 cups chicken or vegetable broth

For the sauce/toss:

• 1/2 cup remaining basil pesto
• 2 garlic cloves, minced (use remaining)
• Olive oil

Directions

1. Preheat the oven to 450 degrees F and coat a large sheet pan with oil or line it with nonstick foil.
2. In a large bowl, combine ground turkey, panko, 1/4 cup pesto, half of the minced garlic, 2 tablespoons grated parmesan, water, 1 teaspoon kosher salt, black pepper, and the egg. Mix until just combined, then shape into meatballs and space them on the prepared sheet pan.
3. Toss the zucchini with olive oil, 1 teaspoon kosher salt, and black pepper, and scatter around the meatballs on the tray.
4. Roast the meatballs and zucchini in the oven for 15-18 minutes. Optionally, broil for an additional 3-4 minutes for extra color.
5. In a large pot of well-salted water, cook the orecchiette until one minute shy of done. Drain and reserve 1 cup pasta water.
6. In the empty pot, heat 2 tablespoons olive oil and add 2 minced garlic cloves, cooking until golden. Add 2 cups broth and simmer. Stir in 1/2 cup remaining pesto until warmed.
7. Combine meatballs, zucchini, and drained pasta in the pot, tossing to coat for 1-2 minutes.
8. Serve in bowls, ladling over the broth, and finish each with a spoonful of pesto, salt, pepper, and grated parmesan. Enjoy immediately.

How to Serve Turkey Pesto Meatballs and Orecchiette

Serve this dish hot so the broth stays silky and the meatballs taste juicy. For a bright contrast, add lemon wedges at the table and squeeze a little over each bowl. Also serve with a crisp green salad or simple roasted tomatoes to add acidity.

For a heartier platter, offer crusty bread to mop up the pesto-broth, and garnish with extra parmesan and torn basil leaves for aroma. If you want a different pairing, try the robust flavors of garlic butter steak bites and asparagus on another night to vary your menu.

How to Store Turkey Pesto Meatballs and Orecchiette

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days. Keep pasta and sauce together if you plan to eat within that window.

Freezer: Freeze the cooled meatballs and roasted zucchini separately in a freezer-safe container for up to 3 months. Freeze cooked pasta only if you toss it with a little olive oil first to prevent clumping.

Reheating: Reheat portions on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce, and warm for 4-6 minutes. Alternatively, microwave covered in 60-second intervals, stirring between blasts.

Tips to Make Turkey Pesto Meatballs and Orecchiette

• Use chilled turkey and cold hands when shaping meatballs; you get neater balls and less sticking.
• If mixture feels wet, add a tablespoon more panko; if it feels dry, add a teaspoon of water or extra egg white.
• Weigh or spoon meatballs evenly so they roast at the same rate; use a small ice cream scoop to speed shaping.
• Save extra pesto in the fridge in a small jar topped with a thin layer of olive oil to keep it bright and green.
• For deeper color, finish meatballs under the broiler for 2-3 minutes while watching closely.

Variations

• Lemon-Pesto Twist: Add 1 teaspoon lemon zest to the meatball mix and finish with a lemony gremolata for extra brightness.
• Cheesy Turkey Meatballs: Fold 1/3 cup shredded mozzarella into the meatballs for a melty center. Use low-moisture cheese to avoid sogginess.
• Veg-Forward: Swap zucchini for roasted bell peppers and cherry tomatoes for sweeter, roasted flavors that pair with the pesto.

FAQs

Q: Can I make the meatballs ahead?

A: Yes. Shape the meatballs and refrigerate up to 24 hours, or freeze them raw for up to 3 months; roast straight from frozen, adding a few extra minutes.

Q: What if I don’t have panko?

A: Use plain dry breadcrumbs or crushed crackers in the same amount. They will bind the meatballs similarly.

Q: Can I use a different protein?

A: Yes. Ground chicken or a mix of beef and turkey work well; adjust salt and fat level as needed and watch cooking time.

Q: How do I prevent watery sauce?

A: Reserve pasta water sparingly and add it slowly. Simmer the broth briefly to reduce it if it tastes thin, and always finish with pesto for body and flavor.